Chicken and Onion Pie
6 servings
120 minutes
The recipe was prepared in our kitchen by chef Lara Katsova. You can add a variety of chicken parts left over from other dishes to this large pie. The main thing is to bake them first, then the filling will be juicy and very tender.
1
Mix flour with sugar, yeast, two pinches of salt, add 180 grams of softened butter and rub it into crumbs with your hands.
- Wheat flour: 500 g
- Sugar: 2 tablespoons
- Dry yeast: 11 g
- Salt: to taste
- Butter: 230 g
2
Heat the milk (330 ml) to a temperature of 37–40 degrees.
- Milk: 350 ml
3
Pour warm milk into the butter-flour mixture and knead a sticky dough. Gather into a ball, cover with plastic wrap, and refrigerate for 30–60 minutes. Then move the dough to a warm place for another 30–60 minutes.
- Milk: 350 ml
4
Cut the onion into half rings.
- Onion: 2 heads
5
Heat vegetable and butter in a pan; when the oil starts to bubble slightly, add onion, a pinch of sugar, and fry on low heat, stirring occasionally, until caramel color.
- Vegetable oil: 40 ml
- Butter: 230 g
- Onion: 2 heads
- Sugar: 2 tablespoons
6
Place the chicken thighs in a baking dish, lightly salt them, drizzle with oil, and send to an oven preheated to 180 degrees for 35-40 minutes until golden brown.
- Chicken leg quarters: 2 pieces
- Salt: to taste
7
Remove the meat with the skin from the cooked chicken legs.
- Chicken leg quarters: 2 pieces
8
Pass the chicken meat through a meat grinder with fried onions.
- Chicken leg quarters: 2 pieces
- Onion: 2 heads
9
Salt and pepper the resulting minced meat and mix well.
- Salt: to taste
- Salt: to taste
10
Dust the table with flour, knead the risen dough, cut off half of the dough and roll it out into a rectangular sheet about 5 mm thick (the remaining dough can be stored in the freezer for next time).
- Wheat flour: 500 g
11
Place the filling in the shape of a sausage on the dough and wrap the dough around the filling, pinching the edges. Make a small hole in the middle of the pie for steam to escape.
12
Mix the remaining milk with the egg and brush the pie.
- Milk: 350 ml
- Chicken egg: 1 piece
13
Decorate the pie to your taste with scraps of dough and brush it again with the egg mixture. Send it to an oven preheated to 180 degrees for 35-40 minutes.
14
Take the finished pie out of the oven, cover it with a towel and let it sit for 10 minutes, then slice: it can be served hot or cold.
